Mini Rasgulla |Cottage Cheese Balls in Saffron Sugar Syrup

I always plan for something and until I push myself, I don't get to do it on time. Well this recipe falls into that category, in which I could not push myself to post it. I am in between moving from blog to website and in between there were other priorities which didn't make this possible for me to post this recipe on time. I actually planned to post this for Diwali :( but I think I will end up posting this during Christmas or New Year. :) Well not bad right!! :)

This is my second attempt on Rasgullas. I remember making it way back when I got newly married. I guess at that time I didn't wait enough for the sugar to soak up into rasgullas and so didn't find it so tasty. So probably from then never tried to make it at home again. But now I think this is a long wait. So I decided to at least make it and not worry too much about posting it on time. 

I made these in the same method as I did years back with pressure cooker and really to say till now I don't know any other method. But totally happy with the results this time. I didn't want to do a whole bunch of them, so decided to make them small so that they are at least more in numbers.

This is a very easy recipe and can be made ahead of time. I made fresh paneer at home first, then let it drain the excess water for about 30 mins or so. After that knead the paneer to make it soft. Meanwhile made the sugar syrup, and at the same time shaped the paneer into balls. Drop these balls in the syrup which I made in the pressure cooker and cooked it for about 7-8 mins or for one whistle. First kept it on high flame then reduced it to medium flame and cooked the rest. 

The main thing to make sure is that you have to wait atleast 4-6 hours after you make these rasgullas before eating, so that they get enough time to soak up all the sugar syrup.

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Mini Rasgulla

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Paalu Undurallu

To make Undurallu:

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1 cup Rice Flour/Idiyappam Flour

2 cups Water/Milk

1/4 tsp Salt

 

To make Paa1:

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1 cup Jaggery

2 1/2 cups Milk

1/2 cup Water/Milk

1/4 tsp Cardamom Powder

Note: You can also add Coconut milk

 

Method:

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Undurallu recipe:

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1. In a pan add water/milk and salt, bring it to a boil, add the rice flour and off the flame.

2. Mix it well with a wooden spoon, making sure that there are no lumps.

3. Allow it to cool a bit, now dip your hands it either oil or water and make small size balls and place them in a plate and cover with a damp cloth until you make the paal.

 

Paal recipe:

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1. In a sauce pot add milk and when it comes to a boil add the jaggery. I used powdered jaggery, so didn't had to make a syrup out of it (I meant didn't have to melt it and strain it for sand/dirt).

2. You can also reduce the milk to half, if you want more thicker version of the paal, but make sure you don't add the rice balls before reducing the milk.

3. Now add the rice balls and cook it for more 5 mins and off the flame and let it cool a bit.

4. Serve it warm or chilled.

Poornam Boorelu

Ingredients:

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3-4 cups Dosa/Ildi Batter

1 cup Chana Dal

1 cup Jaggery

3/4 tsp Cardamom powder

2-3 tbsp Ghee

Method:

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1. Soak the chana dal for about 3- hours and cook them in pressure cooker for two whistles with sufficient water, it should not be too mushy but just until you can see the dal and when pressure it should mash.

2. I used powdered jaggery which need not be melted and drained for any sand, so I directly used it.

3. In the same pressure cooker with dal or take a heavy bottom sauce pot, add the daal, and jaggery and cook it until the jaggery gets thick and the dal will turn color, keep stirring else it will burn in the bottom of the pot or cooker. Add the cardamom powder and mix well. This will take probably a good 20 mins or more.

4. Off the flame and allow the pooram to cool down.

5. Later make small balls or the size that will fit into the vessel you are going to fry it. I used the ponganalu vessel so I made small balls.

6. Heat the ponganalu vessel and add little ghee in each holes.

7. Dip each pooram ball into the dosa/idli batter and with a spoon drop it gently in each hole and repeat in all holes. If needed to coat the balls completely add more batter from top, but make sure it does not overflow.

8. Cook it for about 3-4 mins each side. Flip it with a help of wooden stick or a fork.

9. Enjoy these when it's warm.

BLUEBERRY COCONUT ALMOND FLOUR SCONES

Ingredients:

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2 1/2 cups Coconut Flour

1/4 cup Almond Flour

1/4 tsp Salt

1 tsp Baking Soda

2 tbsp Butter melted

2 Eggs 3 tbsp Honey

1 1/2 cup Dried Blueberries (Click here to view the recipe to make Dried Blueberries at home)

Note:

* I used homemade Coconut and Almond Flour, you can use store bought.

* Here, am explaining how to make coconut flour and almond flour at home. To make almond flour, you can use whole or blanched almonds, dry roast them in pan and then powder it in mixer/food processor. To make coconut flour, I used dried tender coconut, and directly powdered it in mixer/food processor.

* If you want to skip using coconut flour, you can do so by adding (2 1/2) almond flour instead coconut flour and just use 1 egg.

* I found that these scones were little bit on the softer side. So if you want more stiff scones, you can cut them to pieces and bake it again for few more mins. I tried both, I should say I liked both textures equally.

Method:

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1. Preheat oven to 350 F.

2. In a mixing bowl, mix the dry ingredients; coconut flour, almond flour, salt, baking soda.

3. In a separate bowl mix honey, eggs, butter.

4. Mix dry ingredients to wet and mix just until blended.

5. Fold in the dried blueberries.

6. Line a baking sheet with parchment paper and spread very little butter; which is optional.

7. Spread the scone dough into the sheet and spread to a thick round pizza shape, keeping the thickness around 1/2 to 3/4 inch thick or the desired thickness you would like your scone to be.

8. Now cut into 8-12 or more pieces, which is triangle shaped.

9. Bake them for about 20-28 mins or more until golden brown.

Homemade Dried Blueberries

1. Wash the blueberries and strain the extra water.

2. Place them on a clean kitchen towel or paper towel and pat them dry.

3. Preheat oven to 225 F.

4. Line a baking sheet with parchment paper.

5. In a large bowl, add blueberries and honey. (NOTE: for 1 cup Blueberries, you will need 1 tsp Honey), so according to the quantity, add honey.

6. Mix the blueberries well with honey and then place them on the baking sheet and allow to dehydrate them in oven for about 2 hours or more if needed, until shriveled but still supple.

7. Allow it to cool and store it an air tight container for about a month or even you can store in fridge or freezer for longer time.

Peanut Butter Dark Chocolate Chip Cookies - 4 Ingredient Fix - Easy N Fast

Any kid you know who does not Peanut Butter and Chocolate?? Other the kids who does have allergies, I don't think anyone dislikes this combo....well adults are not a exception as well. :) Basically I like chocolate but cannot stand the smell of peanut butter, but at the same time I love peanuts. Does that sound weird ?? yes, but its true.

My son did not like it much when he was young, but after going to school he started asking for it as maybe he would have noticed other kids getting peanut butter and jelly sandwiches.

Well I made these cookies just for him. Believe me, I dislike it to the extent, that I cannot stand this smell even when I try to scoop this out of the bottle he he. Anyways I should stop talking more about my dislike for someone who loves peanut butter and reading the post and want to try this cookies. Well I bet my son loved these cookies and wanted more. :)

Ingredients:

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1 cup Peanut Butter

Note: I used Crunchy Peanut Butter

1/2 to 1/3 cup White/Brown Sugar

1 Egg

1 cup Dark Chocolate Chips

Method:

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1. Preheat oven to 375 F.

2. Mix all the ingredients in a mixing bowl.

3. In a lined baking sheet scoop out a spoon full of batter and place it on the baking sheet with a 1/4 inch gap between the cookie batter so that it has enough space to rise and spread and at the same time cookies does not stick to each other.
4. Bake it for about 8-12 mins or until slightly golden brown and cool them on a wire rack. Store it in a air tight container.